Stuffed Chicken Breasts


6 boneless, skinless chicken breasts
1 - 8 oz pkg. cream cheese
1 small bunch green onions, chopped - use only “onion” end up to the stem
1/8 tsp. garlic salt (if desired)
1/8 tsp. each salt & pepper (if desired - no need to add salt if you use
the garlic salt.)
12 slices of uncooked bacon
6 - 12 toothpicks

Preheat oven to 375 degrees F. If your oven cooks hot, reduce the temperature to 350 degrees. Pound chicken breasts until they are about 1/2 their thickness and they are more flexible. Mix cream cheese, green onions, garlic salt (if desired), salt and pepper (if desired) together. Spoon mixture into the middle of each chicken breast, its approximately 3 tablespoons per breast - divide the mixture between each breast. Fold chicken breast with ends to close and wrap a slice of bacon around the breast, with the bacon closing the opposite direction around the chicken breast. Fold a second slice of bacon the opposite way and secure with 1 or 2 toothpicks. Place in a shallow baking pan that has been sprayed with cooking spray and bake for approximately 1 hour - check after 45 minutes and be sure to make a slit in the largest chicken breasts to see if they are completely cooked. (One sign is that the chicken is done, is when the bacon is cooked.)
Good with tri-color bow-tie pasta or corkscrew pasta with melted butter, parmesan, and garlic. Artichokes or steamed broccoli (preferably artichokes), and garlic bread.

hey…will it be still good if i omit the cream cheese from the ingredients ( I don’t really care much for that)? and use different onion like regular yellow onions? and will it be good if i put worschersire sauce (that’s my favorite–i’d put it on almost everything)??

You’re very welcomed kellyann!

I am glad that everyone enjoyed them!